Fumet de Poisson

• 2 kilograms (4½ pounds) fish bones from white-fleshed, nonoily fish such as sole, turbot, flounder, or whiting

Prepare your mise en place.

If the gills are still attached to the fish bones, remove them as they will muddy the fumet. Wash the bones in several rinsings of cold water to remove all traces of blood. Set aside.

Place the butter in a rondeau over